Ingredients
Scale
- ½ cup chopped onion
- 1 Tbsp olive oil or butter
- ½ tsp garlic powder
- 4 cups zucchini, sliced (about 2–3 medium)
- ½ tsp dried basil or Italian seasoning
- Salt & black pepper, to taste
- 2 large eggs
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- ½ cup sour cream or Greek yogurt
- ½ cup breadcrumbs (for mix)
- ½ cup breadcrumbs (for topping)
- 2 Tbsp melted butter (for topping)
Instructions
- Preheat oven to 375 °F (190 °C). Grease an 8×8‑inch baking dish.
- In a skillet over medium heat, sauté zucchini and onion in olive oil until tender (5–7 min). Season with garlic powder, basil, salt, and pepper. Let cool slightly.
- In a large bowl, beat eggs. Stir in sour cream (or yogurt), cheddar, Parmesan, and ½ cup breadcrumbs. Fold in the zucchini mixture.
- Pour into prepared dish. Combine remaining breadcrumbs with melted butter and sprinkle on top.
- Bake uncovered 25–30 minutes, until golden and set. Let cool 5–10 minutes before slicing.
Notes
- Salt and drain zucchini to avoid soggy casserole.
- Panko breadcrumbs add extra crispiness.
- Make‑ahead: assemble and refrigerate up to 24 hrs before baking.
- Substitute almond flour or crushed pork rinds for breadcrumbs for low‑carb.
- Add cooked shredded chicken or veggies like bell peppers or corn for more flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 3g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 75mg